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Croquettes of Fruit
From Soyer's standard cookery, 1912
Serves 12
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
586Calories
5 gProtein
97 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein5.1 g
Carbohydrates97 g
Fiber4.6 g
Sugars68 g
Total Fat21 g
Saturated Fat5.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol0 mg
Sodium407 mg
Potassium298 mg
Calcium143 mg
Iron4.4 mg
Magnesium47 mg
Phosphorus115 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C8 mg
Vitamin A11 mcg
Vitamin E1.8 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate37 mcg
Choline25 mg
Caffeine6.8 mg
Water71 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 202. The excerpt below is the record exactly as published.
Croquettes of Fruit. INGREDIENTS. — One and a half pounds of cooking cherries, damsons or plums, three pounds of savory biscuits or Genoese cake finely crumbled, eight ounces of sugar, two teaspoonfuls of finely-grated lemon rind, two good pinches of cinnamon, eggs and breadcrumbs, frying-fat
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